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Put your rice on to cook
Heat the oil in a pot over medium heat and temper the mustard seeds for 2 min before adding in the curry leaves for around 30 seconds
Add in the chopped fennel and cook for 5 min
Add in the garlic and ginger for 30 seconds
Stir through the cumin, turmeric, ground coriander, chilli powder, and tomato puree
Add in the lentils, coconut, peas, and water. Mix, cover with a lid, and simmer for 4-5 min
Add in the spinach and cook for 2 more min, until wilted
Turn off the heat and stir through plenty of salt and pepper, and the lemon and coriander
Serve with the rice and yoghurt